Easy Thai butternut squash curry

A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Pumpkin can be used instead if preferred. Suitable for vegetarians and vegans.

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It's mid October and here in the UK the leaves on the trees are turning to red, yellow and brown. The temperature has dropped and it's raining a lot. In fact, as I type I can hear the wind howling a little outside.

Not only this but the shops are already full of Halloween products (and Christmas ones too, but I'm ignoring those).

It's this time of year that makes me crave hearty, warming dishes full of seasonal vegetables. And what could be more seasonal, right now, than pumpkin or butternut squash?

This Thai yellow curry is easy to make. It's fragrant, delicious, warming and filling. You can make your own Thai yellow curry paste in minutes, or use shop bought* if you prefer. Check for shrimp paste in the ingredients if you're vegan or vegetarian.

Simply blend all the ingredients together until you have a smooth paste. Store in the fridge or freezer until required.

Can you use pumpkin instead of butternut squash?

Yes, you can absolutely use pumpkin instead of butternut squash to make this Thai yellow curry. I find that butternut squash and pumpkin are often interchangeable when it comes to this kind of recipe.

Butternut squash and pumpkin (and gourd) are all part of the same vegetable family. This family also includes courgette.

It seems more complicated than it is because in some parts of the world a butternut squash is called a butternut pumpkin.

For this recipe you want to use a squash or pumpkin with yellow or orange flesh. It's best to avoid using a spaghetti squash or a more watery summer squash (eg courgette). The pumpkins sold at Halloween for carving are usually best avoided as they have very little flesh.

Be aware that some types of pumpkin may take longer to cook than others so adjust the cooking time accordingly, adding more water or vegetable stock if needed.

Is this Thai curry suitable for children?

Absolutely! In fact I wholeheartedly recommend that you start serving curry to your children as early as possible - ideally when they're babies.

If serving to children I would recommend that you leave out the red chillies when making your curry paste. You might also choose to omit the salt, especially if serving to babies. Whole peanuts are best avoided for young children as well.

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How to make Thai butternut squash curry

Thai yellow butternut squash curry

A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Pumpkin can be used instead. Suitable for vegetarians and vegans.A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Pumpkin can be used instead. Suitable for vegetarians and vegans.

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